The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s. His recipe called for ripe red Roma tomatoes, olive oil, not too much onion and a fair amount of Italian Gold aka garlic.
Frank Sinatra’s favorite recipe for Italian Tomato Sauce introduced at Artanis; which is actually Sinatra spelled backward. The sauce was introduced to Southern California supermarkets in the late 80’s.To launch off the sauce Sinatra’s family and friends gathered at, Morton’s, which almost never hosts a private party on a weekday unless your ole Blue Eyes himself, Frank Sinatra.
As some of you may know I am an avid collector of Vintage recipes and memorabilia. You will find me constantly scanning the web for Vintage and Retro Recipe collections to buy or recipes that have been posted on other sites.
Frank Sinatra’s favorite recipe for Italian Tomato Sauce was originally published by Mainliner magazine, in 1973; the recipe is said to be his mother’s Dolly Sinatra’s original recipe. I have made an adaption to the original recipe because I really like more herbs in my sauce; I have posted a clipping from WFBL Cookbook of The Stars below for you to view her original. recipe
Frank Sinatra’s Italian Tomato Sauce
- 1/2 of a cup of olive oil
- 1 medium onion finely diced
- 4 cloves of garlic minced
- 1-28-ounce can Italian style tomatoes
- 1-28-ounce can of tomato purée
- 2 tablespoons of fresh parsley chopped
- 2 teaspoons of dried thyme
- kosher salt
- black pepper
- 1 pound of dried pasta
- Extra chopped parsley for serving
- red pepper flakes for serving, optional
- Italian grated cheese blend, optional
- In a frying pan, add the olive oil, the onion, and the four cloves garlic. Stir often over medium heat until onion is golden. Remove garlic cloves and discard.
- Drain the Italian-style canned tomatoes, saving 1/4 of a cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 6 seconds.
- Add the drained tomatoes and blended tomato purée in the sauce pot; cook for about 10 minutes on medium heat.
- Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring sauce a few times.
- Cook 1 pound of pasta according to the package directions for al dente style pasta, drain pasta once was done, rinse if desired and re-drain.
- Pour spaghetti on the heated platter, cover with the sauce.
- Sprinkle with 2 Tablespoons chopped parsley and grated parmesan cheese.
Along the way of delving into our favorite ole crooner Frank Sinatra recipes on the net, I happened to wonder to myself if Frank Sinatra happened to have a Meatball recipe I could test out, low and behold I happened to find one. Believe it or not, Frank Sinatra seems to have several recipes claiming to be his meatballs posted by blogs plastered across worldwide Web when you do a Google Search. Later I actually found a copy of the WFBL Cookbook of The Stars on Ebay for purchase and here is a clipping of the recipe below.
Frank Sinatra’s Meatball recipe
- 1/2 pound of ground beef
- 1/2 of a pound ground pork
- 1 cup of Italian bread crumbs
- 1/2 of a cup parmesan/ romano Italian cheese blend
- 1 teaspoon of chopped parsley
- 1 clove of garlic minced
- kosher salt to own taste
- freshly ground pepper to own taste
- Combine, ground beef, ground pork, Italian bread crumbs, parmesan/romano Italian cheese blend, chopped parsley, minced garlic, kosher salt and freshly ground pepper.
- Form meat mixture into balls about the size of a golf ball.
- Brown the meatballs in olive oil and reserve til sauce is made.
© Heidy L. McCallum and The McCallum’s Shamrock Patch,2016- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.